Bombshell Gravy
Bombshell Gravy is an easy recipe to start your morning off right!
Start off by getting your pan ready over low to medium heat with some olive oil. While the oil is heating up, dice up a half of a white onion and place it in the pan. Allow the onions to simmer for about 10 minutes, or until soft and translucent. At this time, add about 2 tablespoon of Bombshell Black and White Seasoning. Make sure the seasoning is mixed in thoroughly. Now you can go ahead and add about 1-2 tablespoons of all purpose flour and let that mix in with all the onions. Now you're ready for the Whipping Cream, add about 1/2 to 3/4 cups, depending on how you like it. Once you have reached the consistency you like, remove it from the pan and serve! Remember, that the gravy will thicken up a little even after you are finished, so go ahead and take it out a little early.
Ingredients
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Start off by getting your pan ready over low to medium heat with some olive oil. While the oil is heating up, dice up a half of a white onion and place it in the pan. Allow the onions to simmer for about 10 minutes, or until soft and translucent. At this time, add about 2 tablespoon of Bombshell Black and White Seasoning. Make sure the seasoning is mixed in thoroughly. Now you can go ahead and add about 1-2 tablespoons of all purpose flour and let that mix in with all the onions. Now you're ready for the Whipping Cream, add about 1/2 to 3/4 cups, depending on how you like it. Once you have reached the consistency you like, remove it from the pan and serve! Remember, that the gravy will thicken up a little even after you are finished, so go ahead and take it out a little early.
Ingredients
- Oil
- 1/2 White Onion, diced
- 2 TBSP of Bombshell Black and White Seasoning
- 1-2 TBSP of All Purpose Flour
- 1/2 - 3/4 cup of Heavy Whipping Cream
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Buckboard Money Muscle Bacon
Homemade Bacon is awesome, but when done with the Money Muscle of the Pork Butt, it's even better! There are four steps to making homemade bacon: 1. Curing 2. Drying 3. Cooking to "preserve" 4. Cooking to serve Step 1 Get the cure ready. 1 tbsp turbinado sugar 1 tbsp maple syrup 2 tsp pickling salt 2 tsp X-Factor Honey, Maple, Heat Rub 1 tsp vanilla agave 1 tsp pink curing salt 1-2 tsp water (only to loosen up the cure) Apply the cure evenly to the meat and place the meat in a ziplock bag. Try to remove all the air from the bag. Place the bag in a refrigerator, and flip the bag every day or two. The curing process will take 7 days. Step 2 Remove the meat from the ziplock bag, rinse it off, and place on cookie drying racks and place it back in the refrigerator. Allow the meat to dry for 24 to 48 hours. The meat will get firm, but should not be dried out. Step 3 You will now need to bake or grill the meat until the internal temperature reaches 150-155. I prefer to cook it between 200-250* Once it reaches the desired internal temperature, remove it from the oven and place it in the refrigerator and allow it to cool. Step 4 Now your bacon is ready to prepare using your favorite method! Pan Fry, Bake or Grill! #GetTwisted |